This Kurma is one of my mom's special. She used to prepare this often served with chapathis/parathas. She makes this kurma with many variations with the addition of coconut and without. I have mentioned below both the variations. In this above picture I have followed the varition without the use of coconut.
Mushroom - 1 pack( 2 cups)
Onion -1 medium
Tomato - 2 or 3 medium
Garlic -3- 4 pods
Chilli Powder - 1 tbsp
Dhaniya powder - 1 tbsp
Garam masala powder - 1/2 tbsp
Cashew and Poppy seeds - very little (soak for sometime)
Spices - Jeera, fennel seeds, cinnamon,clove,cardamom - all few
Cilantro/coriander leaves chopped few
Salt as needed
Oil - 1 1/2 tbsp
Wash and cut mushroom to thick pieces. Put it in a microwavable bowl and add few drops of oil and microwave for 4 minutes. Keep it aside.
Grind together fennel seeds, garlic, tomato , cashew and poppy seeds.
In a kadai heat oil first add the remaining spices like jeera, cardamom,clove and cinnamon, next add onions and fry till golden brown. Now add the powders and saute. Next add the ground paste and cook for few minutes( or until raw smell leaves). Finally add the mushroom and salt. Garnish with cilantro. This kurma can also be done using coconut..... then in that case add coconut when grinding and omit tomatoes...add tomatoes once the onions are fried and then add tomatoes... mash and cook well before adding the powders. Then add the coconut paste ground with other ingredients and cook till the raw smell leaves.
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